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2Linh-Mẹ bé sầu riêng
2Linh-Mẹ bé sầu riêng
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Monday 08 June 2026 09:44:36 GMT
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Buffalo Hot Chicken Katsu Curry 🍛  Ingredients (to serve: 2): 250g @sunrice jasmine rice Curry Sauce * 1/2 brown onion * 1 medium carrot * 300g of potatoes * 2 cups of water * 4 Japanese curry roux cubes * 2 tbsp of oil   Chicken Katsu * 2 skinless chicken breast fillets * 2 eggs * 2 tbsp all-purpose flour * 1 tsp garlic powder * A pinch of salt + pepper * Panko breadcrumbs * Neutral oil, for frying   Buffalo Sauce * 150ml of hot sauce * 5 tbsp of butter * 4 tbsp of honey  Steps: 1. Chop onions, carrots and potatoes into small sized chunks. 2. In a pot, heat 2 tbsp of oil over medium high heat. Then, sauté the onions until it is translucent. 3. Next, add the carrots and potatoes. Stir often to prevent burning. 4. Add the water to the pot, bring it to a boil and cook the vegetables for about 7-8 minutes or until mostly soft over low heat. 5. Add the curry roux in and mix through. Keep stirring until desired consistency is achieved. 6. While the curry is cooking, pound the chicken breast so they’re thin and even. Pat the chicken dry with a paper towel and season both sides with salt and pepper. 7. For the wet batter, mix together eggs, all purpose flour, salt, pepper and garlic powder. 8. Next, dip the chicken into the batter, then into the panko breadcrumbs and press it evenly into the chicken to get a nice coating. 9. Heat the neutral oil in the pan, cook the katsu each side, until golden brown at 180C for 5 minutes. 10. For the buffalo hot sauce, melt the butter in the sauce pan. Then, add the hot sauce and honey. Bring to a boil while whisking. 11. Dip the katsu into the sauce, slice the katsu and place over the steamed rice. 12. Ladle the curry sauce on the katsu or on the side. Enjoy!  #chickenkatsu #chickenkatsucurry #EasyRecipes #DinnerIdeas #homecooking
Buffalo Hot Chicken Katsu Curry 🍛 Ingredients (to serve: 2): 250g @sunrice jasmine rice Curry Sauce * 1/2 brown onion * 1 medium carrot * 300g of potatoes * 2 cups of water * 4 Japanese curry roux cubes * 2 tbsp of oil   Chicken Katsu * 2 skinless chicken breast fillets * 2 eggs * 2 tbsp all-purpose flour * 1 tsp garlic powder * A pinch of salt + pepper * Panko breadcrumbs * Neutral oil, for frying   Buffalo Sauce * 150ml of hot sauce * 5 tbsp of butter * 4 tbsp of honey Steps: 1. Chop onions, carrots and potatoes into small sized chunks. 2. In a pot, heat 2 tbsp of oil over medium high heat. Then, sauté the onions until it is translucent. 3. Next, add the carrots and potatoes. Stir often to prevent burning. 4. Add the water to the pot, bring it to a boil and cook the vegetables for about 7-8 minutes or until mostly soft over low heat. 5. Add the curry roux in and mix through. Keep stirring until desired consistency is achieved. 6. While the curry is cooking, pound the chicken breast so they’re thin and even. Pat the chicken dry with a paper towel and season both sides with salt and pepper. 7. For the wet batter, mix together eggs, all purpose flour, salt, pepper and garlic powder. 8. Next, dip the chicken into the batter, then into the panko breadcrumbs and press it evenly into the chicken to get a nice coating. 9. Heat the neutral oil in the pan, cook the katsu each side, until golden brown at 180C for 5 minutes. 10. For the buffalo hot sauce, melt the butter in the sauce pan. Then, add the hot sauce and honey. Bring to a boil while whisking. 11. Dip the katsu into the sauce, slice the katsu and place over the steamed rice. 12. Ladle the curry sauce on the katsu or on the side. Enjoy! #chickenkatsu #chickenkatsucurry #EasyRecipes #DinnerIdeas #homecooking

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